Making Raw Fermented Kimchee

This stuff is incredibly good for you and tastes fabulous with rice, chicken, sauteed beef, more vegetables, you name it. Excellent for cleansing toxins from the body, great if you have a cold. Organic cabbage, organic heirloom garlic , organic leeks, (sage mtn farm), New Mexico hatch chilies, Himalayan sea salt. Fermented 3 days - nutrient rich and SO delicious....fantastic stuff!!!


Kimchi is easy to make, and will keep for many weeks in the fridge, slowly growing tangier.

There are many types of kimchi eaten in Korea. The most common variety, is made with Chinese cabbage. To make a batch of kimchi:

1. 5 heads of cabbage-Napa cabbage is best
2. 2-3 heads of garlic
3. 3 cups of salt (kosher or Himalayan)
4. 2 cups of red pepper powder and flakes
5. 1-2inches of ginger
6. optional: chopped scallions

You are supposed to use a Korean coarse powder of chili pepper flakes that can be found in most Asian Markets. It's a pepper of medium heat. I like to use hatch chili flakes and powder from New Mexico, they have a great flavor that I just cannot pass up and opportunity to use them. If using a hotter pepper, use less but kimchi is supposed to be spicy!

Step one:
Wash the cabbage well, remove the outermost leaves and trim off the root. Cut into small bite size pieces.

Step two:
Place the chopped cabbage into a large bowl. Take 2 cups of the salt and make a brine with 15 or so cups of water. Pour the saltwater over the cabbage, and mix well. Let this stand for at least one hour.

Step three:
Meanwhile chop up garlic and ginger finely. Kimchi is a raw food, a certain amount of salt is needed to pickle and preserve the cabbage. In a separate bowl mix the garlic, ginger, 1.5 or so cups of red pepper flakes and powder and the remaining 1 cup of salt. Mix it well.

Step four:
Once the cabbage has soaked for an hour in brine, drain off all of the liquid, then rinse the cabbage and drain again well. Stir the spicy paste mixture into the cabbage until the paste coats the cabbage evenly. Then mix it some more. Once it's thoroughly mixed, place the mixture into very clean lead safe ceramic container. Cover with a few layers of cheese cloth.

Step five:
Let the container sit at room temperature for 2-3 days, and as they begin to ferment. Remove cover every 12 hours and stir thoroughly, then replace cover.

Step six:
When done place in glass containers cover tightly and refrigerate, it will continue to slowly pickle, getting more tangy with time.